Pour off excess fat from the skillet, leaving enough to coat the pan. Transfer the bacon to paper towels to cool. In a medium cast-iron skillet, cook the bacon over medium heat until crispy, about 8 minutes. Make the chicken: Preheat the oven to 350 ° F.ģ. (The garlic will be strong, but will mellow out when you cook it.)Ģ. Make the garlic herb cheese: In a food processor (or in a bowl, by hand), combine the cream cheese, goat cheese, garlic, thyme, and oregano. Kosher salt and freshly ground black pepperįresh thyme and oregano sprigs (if you have them)ġ. Kosher salt and fresh ground black pepperĢ large boneless, skinless chicken breasts (½ pound each) ½ tablespoon fresh oregano leaves, finely chopped
½ teaspoon fresh thyme leaves, finely chopped Recently he added broccoli and we love how much it soaked up the sauce and got crispy on top!Ģ ounces cream cheese, at room temperature There is nothing I love more than putting the roasted tomatoes and extra cheesy chicken sauce on some toasted sourdough, especially when John brings it to me in bed. Not only does it make for a beautifully presented dish, but the combination of tender, juicy chicken and salty, thinly-sliced prosciutto is amazing. This is hands down one of my favorite Cravings recipes EVER. Note: The French kind of feta cheese is a little creamier and milder, the Greek is a little saltier. Throw the spinach on top and toss one more time. Add the cooked orzo, roasted cauliflower, onion, feta, and cherries and toss until coated with the dressing. Make the dressing and toss the salad: In a big bowl, whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper. Drain in a colander, rinse under cold water, drain well, and toss with the remaining 1 tablespoon oil right in the colander.Ĥ. Meanwhile, in a pot of salted boiling water, cook the orzo according to the package directions, but for 1 to 2 minutes less than called for (so it's just a little underdone). Spread on a rimmed baking sheet and roast until softened and the edges are charred, 20 to 25 minutes. In a bowl, toss the cauliflower with 3 tablespoons of the olive oil, the garlic, salt, and pepper. Prepare the cauliflower and orzo: Preheat the oven to 400 ° F.Ģ.
#MY FAVORITE RECIPES PLUS#
½ teaspoon kosher salt, plus more to tasteġ. You really can’t go wrong here!ġ small head cauliflower, broken into small florets (about 5 cups)
#MY FAVORITE RECIPES FREE#
I like the one-two punch of salty feta and sweet dried cherries that balance each other out, but feel free to have fun with this one! Swap in a different roasted veggie, add some nuts or a different dried fruit, or use a milder cheese. I want to remind you about one of my greatest-of-all-time salads: creamy, cheesy orzo salad with roasted cauliflower. Beyond including healthy, make-forever recipes, To Asia also teaches you culinary skills that I can only describe as game-changing, from making a “perfectly jammy egg” to top noodles or rice to choosing the best replacements for hard-to-find Asian produce (think Granny Smiths for green papaya).Get Recipe As my gift to you, here are three of my favorite recipes from the first Cravings cookbook I’m sharing with you exclusively online! Roasted Cauliflower, Feta, and Orzo Salad As the Brooklyn-based chef notes at the beginning of the volume, “The recipes are Asian in origin, but modern in spirit they are inspired by tradition, with a global interpretation.” A wonderfully personal cookbook-McKinnon even photographed the dishes herself on 35mm film-it represents an ode to her Chinese mother’s kitchen, and highlights the wealth of plant-based Asian dishes largely absent from restaurant menus in the West. Hetty McKinnon’s To Asia, With Love might have single-handedly rehabilitated the word “pan-Asian” in the world of cuisine. Below, 15 genius cookbooks that everyone should own.
And for those who are already familiar with the Italian and French traditions? In lieu of an actual holiday, transport yourself to Mexico City by way of Gabriela Cámara’s arroz verde, or conjure up an Irani cafe by sipping a homemade cup of Dishoom’s masala chai.
#MY FAVORITE RECIPES HOW TO#
Nigella Lawson’s How to Eat is as much a case for purple prose as it is a home-cooking bible, and the common sense and gentle humor to be found in Mastering the Art of French Cooking make it a pleasure to flip through nearly 60 years after its original publication. The best cookbooks are far more than a straightforward list of recipes, combining philosophy, history, and enough sensuous description to make them a joy to read, whether you’re in the kitchen or curled up on a sofa.
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